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This article aims to review recent research progress and update on faba bean seeds and plant in food and feed type, physiochemical, nutritional, and molecular structural characteristics with molecular spectroscopy with chemometrics (both univariate and multivariate techniques). The review focused on chemical and nutritional characterization of faba bean and faba forage and feeding strategies to improve its utilization. The molecular spectroscopic techniques for faba research and the association between molecular structure and nutrient availability and utilization in ruminant system were reviewed. The future research direction in faba research was also provided. The study provides an insight and a potential approach using molecular spectroscopy to study molecular chemistry and molecular structure and molecular nutrition interaction in faba bean seeds and plant.
Victor H. Guevara Oquendo; Maria E. Rodriguez Espinosa; Peiqiang Yu. Research progress on faba bean and faba forage in food and feed types, physiochemical, nutritional, and molecular structural characteristics with molecular spectroscopy. Critical Reviews in Food Science and Nutrition 2021, 1 -11.
AMA StyleVictor H. Guevara Oquendo, Maria E. Rodriguez Espinosa, Peiqiang Yu. Research progress on faba bean and faba forage in food and feed types, physiochemical, nutritional, and molecular structural characteristics with molecular spectroscopy. Critical Reviews in Food Science and Nutrition. 2021; ():1-11.
Chicago/Turabian StyleVictor H. Guevara Oquendo; Maria E. Rodriguez Espinosa; Peiqiang Yu. 2021. "Research progress on faba bean and faba forage in food and feed types, physiochemical, nutritional, and molecular structural characteristics with molecular spectroscopy." Critical Reviews in Food Science and Nutrition , no. : 1-11.
Objective: Performance and physiological responses of dairy calves may change by using extruded soybean meal (ESBM) instead of common soybean meal (SBM) in starter feed. The aims of the current study were i) to determine the effect of extrusion processing of SBM on protein electrophoretic size, fourier transform infrared spectroscopy (FTIR) structures and Cornell Net Carbohydrate and Protein System (CNCPS) protein subfractions and ii) to determine the effect of substitution of SBM with ESBM in starter feed of Holstein heifer calves during pre and post-weaning on performance, nutrient digestibility, and blood metabolites.Methods: The SBM was substituted with ESBM at the level of 0%, 25%, 50%, 75%, and 100% (dry matter [DM] basis). Fifty heifer calves (initial body weight 40.3±0.63 kg) were used for the study. After birth, animals were fed colostrum for 3 days and then they were fed whole milk until weaning. Animals had free access to starter feed and water during the study.Results: Extrusion of SBM decreased electrophoretic protein size and increased rapidly degradable true protein fraction, changed FTIR protein and amide II region. With increasing level of ESBM in the diet, starter intake increased quadratically during the pre-weaning period (p<0.05) and body weight, DM intake and average daily gain increased linearly during the post-weaning and the whole study period (p<0.05). Tbe DM and crude protein digestibilities at week 14 and blood glucose and beta hydroxybutyric acid increased linearly in calves as the level of ESBM increased in the diet (p<0.05).Conclusion: Dairy calves performance and physiological responses were sensitive to SBM protein characteristics including electrophoretic size, FTIR structures and CNCPS protein fractions.
Ammar Mollaei Berenti; Mojtaba Yari; Saeed Khalaji; Mahdi Hedayati; Amin Akbarian; Peiqiang Yu. Effect of extrusion of soybean meal on feed spectroscopic molecular structures and on performance, blood metabolites and nutrient digestibility of Holstein dairy calves. Animal Bioscience 2021, 34, 855 -866.
AMA StyleAmmar Mollaei Berenti, Mojtaba Yari, Saeed Khalaji, Mahdi Hedayati, Amin Akbarian, Peiqiang Yu. Effect of extrusion of soybean meal on feed spectroscopic molecular structures and on performance, blood metabolites and nutrient digestibility of Holstein dairy calves. Animal Bioscience. 2021; 34 (5):855-866.
Chicago/Turabian StyleAmmar Mollaei Berenti; Mojtaba Yari; Saeed Khalaji; Mahdi Hedayati; Amin Akbarian; Peiqiang Yu. 2021. "Effect of extrusion of soybean meal on feed spectroscopic molecular structures and on performance, blood metabolites and nutrient digestibility of Holstein dairy calves." Animal Bioscience 34, no. 5: 855-866.
To our knowledge, there was no study on interactive relationship between CHO molecular structure spectral profiles of newly developed cool‐season adapted faba bean and nutritional characteristics in ruminants. The aim of this study was to evaluate the impact of genotypes and tannin levels on the physicochemical and nutritional characteristics of faba bean as an alternative protein and energy source for ruminants and its relation to CHO molecular structure spectral profiles using vibrational molecular spectroscopy (Ft/IR‐ATR). Eight genotypes with two tannin levels (low and normal) grown at three different locations in Saskatchewan (CDC crop research fields) were analysed. Chemical analyses were performed using AOAC standards and energy was evaluated using NRC standards. Rumen degradation kinetics were determined using in situ dairy trial. Intestinal digestion was analysed by a modified three‐step in vitro technique with 12 h pre‐rumen incubation in dairy cows. Molecular spectral study was performed using Ft/IR–ATR, and the molecular structural features were analysed at ca. 4000–800 cm−1 using the Spectra ManagerII. CHO‐related functional groups were analysed with OMNIC 7.3. The results showed low‐tannin faba bean (LT) presented a highly significant difference (p < 0.05) on rumen bypass starch (BSt) compared to normal tannin faba bean (NT). On the other hand, NT had more total tract digested starch (TDST) compared to LT. No significant differences (p > 0.10) were observed for total digestible nutrients (TDN1x), metabolizable protein (MP), feed milk value (FMV) or rumen undegraded crude protein (RUP). Results showed differences in physicochemical characteristics among faba bean varieties; however, the predicted production performance was not different within faba bean genotypes. These outcomes suggest that faba bean can be used as nutritive ingredient for dairy cattle without a significant genotype or tannin level effect on metabolic characteristics. Results from vibrational spectroscopic study showed a higher ATR‐Ft/IR absorbance (p < 0.05) in NT on inherent structural CHO (STCHO), total CHO (TCHO) area and peaks (H_1015, H_1076, H_1145), and cellulosic compounds (CEC) to total CHO (TCHO) ratio. Significant correlations could be found between CHO spectral profiles and metabolic characteristics of faba bean, which indicates that structural spectral features of faba bean could be used to predict metabolic characteristics in ruminants.
María E. Rodríguez‐Espinosa; Víctor H. Guevara‐Oquendo; Peiqiang Yu. Carbohydrates molecular structure profiles in relation to nutritional characteristics of newly developed low and normal tannin faba bean varieties in dairy cows analysed by using standard methods and the vibrational molecular spectroscopy (Ft/IR‐ATR). Journal of Animal Physiology and Animal Nutrition 2021, 1 .
AMA StyleMaría E. Rodríguez‐Espinosa, Víctor H. Guevara‐Oquendo, Peiqiang Yu. Carbohydrates molecular structure profiles in relation to nutritional characteristics of newly developed low and normal tannin faba bean varieties in dairy cows analysed by using standard methods and the vibrational molecular spectroscopy (Ft/IR‐ATR). Journal of Animal Physiology and Animal Nutrition. 2021; ():1.
Chicago/Turabian StyleMaría E. Rodríguez‐Espinosa; Víctor H. Guevara‐Oquendo; Peiqiang Yu. 2021. "Carbohydrates molecular structure profiles in relation to nutritional characteristics of newly developed low and normal tannin faba bean varieties in dairy cows analysed by using standard methods and the vibrational molecular spectroscopy (Ft/IR‐ATR)." Journal of Animal Physiology and Animal Nutrition , no. : 1.
Recently, new lines of Brassica carinata with high oil and erucic acid contents in their seeds have been developed for bio-fuel industry. The co-product after oil extraction, carinata meal, is high in crude protein (CP) and low in neutral detergent fiber (NDF) content, and can be used as feed ingredient in ruminant rations after processing such as steam pressure heating. However, the effects of steam pressure on the molecular structures, nutritional and metabolic characteristics of carinata meal produced from newly developed Brassica carinata lines has not been investigated. The objectives of this study were to investigate effects of steam pressure heating, autoclaving, at 121 °C for 0, 30, 60 and 90 min on changes in carbohydrate chemical profile, the Cornell Net Carbohydrate and Protein System (CNCPS) carbohydrate subfractions, ruminal fermentation characteristics and gas production (GP; in vitro) in relation to changes in carbohydrate molecular structure, of the newly develop Brassica carinata seeds. Except total carbohydrates, steam pressure heating altered (P < 0.05) all measured carbohydrate chemical components and CNCPS subfractions. The contents of neutral detergent fiber (aNDF), acid detergent fiber (ADF), acid detergent lignin (ADL), cellulose and soluble fiber (subfraction CB2) increased (P < 0.01) with increasing duration of steam pressure heating from 0 to 90 min in linear fashions. Whereas, the contents of sugar (fraction CA4), non-fibrous carbohydrate (NFC) and digestible fiber (fraction CB3) decreased (P < 0.05) linearly. Compared to raw seeds, the indigestible fiber subfraction increased (P = 0.001) with steam pressure heating (30−90 min). On average, the heated seeds had lower (P < 0.05) values of theoretically maximum GP (44 vs. 56.5 mL), dry matter digestibility (644 vs 559 g/ kg), and crude protein digestibility (886 vs 645 g/kg) after 48 h fermentation. The largest decrease in theoretically maximum GP (31 %), dry matter digestibility (57 %) and crude protein digestibility (35 %) after 48 h incubation was recorded for the 60 min steam pressure heating. As compared to raw seeds, the heated seeds produced higher (P = 0.01) content of acetate and lower (P ≤ 0.01) content of ammonia, isobutyrate and valerate after 24 h of fermentation. These heat-induced changes in chemical profile and ruminal fermentation characteristics were strongly correlated with the changes in inherent molecular structures of carbohydrates, particularly, with peak areas of structural carbohydrates and cellulosic compounds.
Hangshu Xin; Nazir Ahmad Khan; Peiqiang Yu. Steam pressure induced changes in carbohydrate molecular structures, chemical profile and in vitro fermentation characteristics of seeds from new Brassica carinata lines. Animal Feed Science and Technology 2021, 276, 114903 .
AMA StyleHangshu Xin, Nazir Ahmad Khan, Peiqiang Yu. Steam pressure induced changes in carbohydrate molecular structures, chemical profile and in vitro fermentation characteristics of seeds from new Brassica carinata lines. Animal Feed Science and Technology. 2021; 276 ():114903.
Chicago/Turabian StyleHangshu Xin; Nazir Ahmad Khan; Peiqiang Yu. 2021. "Steam pressure induced changes in carbohydrate molecular structures, chemical profile and in vitro fermentation characteristics of seeds from new Brassica carinata lines." Animal Feed Science and Technology 276, no. : 114903.
This study aims to provide research progress and update on structural, physicochemical, nutritional characteristics and technologically processing impact on cool-season adapted oat and barley cereal kernels. The study focused on cool-season adapted oats grain production and nutrition in ruminant systems and strategies to improve the utilization of the oat grain through processing techniques. The updated evaluation methods and advanced molecular spectroscopy techniques to study molecular structures with attenuated total reflectance Fourier transform infrared spectroscopy, synchrotron-based Fourier transform infrared microspectroscopy were reviewed. This study summarizes the methods and provides a potential approach on how to use vibrational molecular spectroscopy to study molecular chemistry and molecular structure and molecular nutrition interaction of grain.
M. R. Tosta; L. L. Prates; X. Feng; M. E. Rodríguez-Espinosa; H. Zhang; W. Zhang; Peiqiang Yu. Research progress in structural and nutritional characterization and technologically processing impact on cool-season adapted oat and barley cereal kernels with wet chemistry and advanced vibrational molecular spectroscopy. Critical Reviews in Food Science and Nutrition 2021, 1 -10.
AMA StyleM. R. Tosta, L. L. Prates, X. Feng, M. E. Rodríguez-Espinosa, H. Zhang, W. Zhang, Peiqiang Yu. Research progress in structural and nutritional characterization and technologically processing impact on cool-season adapted oat and barley cereal kernels with wet chemistry and advanced vibrational molecular spectroscopy. Critical Reviews in Food Science and Nutrition. 2021; ():1-10.
Chicago/Turabian StyleM. R. Tosta; L. L. Prates; X. Feng; M. E. Rodríguez-Espinosa; H. Zhang; W. Zhang; Peiqiang Yu. 2021. "Research progress in structural and nutritional characterization and technologically processing impact on cool-season adapted oat and barley cereal kernels with wet chemistry and advanced vibrational molecular spectroscopy." Critical Reviews in Food Science and Nutrition , no. : 1-10.
The objective of this study was to explore if microwave irradiation and moist autoclaving treatments could change nutritive values, nutrients availability and protein inherent spectral structural characteristics in tannin (var. Fatima) and non-tannin (var. Snowbird) faba beans. An in situ approach with four cannulated dry Holstein dairy cows was applied in this study. The results showed that beans heated with microwave and autoclaving had increased contents of ether extract and neutral detergent insoluble CP and reduced soluble CP, sugar and tannin concentrations when compared with the raw seeds. Heating reduced degradable nutrients in the rumen and increased intestinally absorbable nutrients, but it failed to improve digestibility in total tract. All the results showed heating with moisture and pressure would be stronger and severer than microwave irradiation. The variety of faba bean interacted with thermal treatment on total truly intestinally absorbed protein value which showed to be highest in the microwaved brown faba bean and lowest in the unheated Snowbird bean. The degraded protein balance (OEB) value was significantly decreased after both kinds of heating process, suggesting that heating treatments could mitigate loss of nitrogen from the rumen to a large extent. We further collected spectral data using mid-IR spectroscopy and found heat processed beans had varied peak height and area ratios compared with raw beans. However, multivariate results implied that heating process failed to completely change the whole molecular conformation in the protein amide region. Correlations were found between ADF/ADL and spectral features, and the OEB value was negatively related to protein secondary structural α-helix. In conclusion, both faba beans were more sensitive to autoclaving treatment than microwave irradiation in terms of nutrient availability in ruminants.
Hangshu Xin; Peiqiang Yu. Exploration of biodegradation traits in dairy cows and protein spectroscopic features in microwaved and moist heated tannin and non-tannin Faba bean. Animal 2021, 15, 100046 .
AMA StyleHangshu Xin, Peiqiang Yu. Exploration of biodegradation traits in dairy cows and protein spectroscopic features in microwaved and moist heated tannin and non-tannin Faba bean. Animal. 2021; 15 (2):100046.
Chicago/Turabian StyleHangshu Xin; Peiqiang Yu. 2021. "Exploration of biodegradation traits in dairy cows and protein spectroscopic features in microwaved and moist heated tannin and non-tannin Faba bean." Animal 15, no. 2: 100046.
The traditional wet chemistry analysis is to use combination of specific chemical reactions to quantify a group of compounds with similar chemical and nutritional properties. However, plant cell wall complex is not uniform in terms of chemical, physical or nutritional characteristics and the digestion progress is achieved by a series of enzymatic hydrolysis of specific chemical bonds which cannot be revealed by wet chemistry analysis. Synchrotron-based and globar-sourced mid-infrared spectroscopy instead utilizing the unique absorption of mid-infrared light at different frequencies and more information about specific chemical bonds can be revealed. As a result, taking spectral change during digestion into consideration may give some insight about nutritional utilization features. However, the utilization of synchrotron-based and globar-sourced mid-infrared spectroscopy on feed and food nutritional research is limited. Therefore, the aim of this study is to provide idea about how to systematically study the nutritional and spectral structure feature of faba bean with traditional and advanced synchrotron-based and globar-sourced vibrational molecular spectroscopy. The study reviews (1) Utilization of faba bean for human and animal consumption; (2) Traditional evaluation methods for faba bean nutritional characteristics and (3) Contribution of synchrotron-based and globar-sourced mid-infrared (Mid-IR) spectroscopy techniques to evaluate faba bean structural and molecular properties.
Ming Yan; Víctor H. Guevara-Oquendo; María E. Rodríguez-Espinosa; Jen-Chieh Yang; Herbert (Bart) Lardner; David A. Christensen; Xin Feng; Peiqiang Yu. Utilization of synchrotron-based and globar-sourced mid-infrared spectroscopy for faba nutritional research about molecular structural and nutritional interaction. Critical Reviews in Food Science and Nutrition 2020, 1 -13.
AMA StyleMing Yan, Víctor H. Guevara-Oquendo, María E. Rodríguez-Espinosa, Jen-Chieh Yang, Herbert (Bart) Lardner, David A. Christensen, Xin Feng, Peiqiang Yu. Utilization of synchrotron-based and globar-sourced mid-infrared spectroscopy for faba nutritional research about molecular structural and nutritional interaction. Critical Reviews in Food Science and Nutrition. 2020; ():1-13.
Chicago/Turabian StyleMing Yan; Víctor H. Guevara-Oquendo; María E. Rodríguez-Espinosa; Jen-Chieh Yang; Herbert (Bart) Lardner; David A. Christensen; Xin Feng; Peiqiang Yu. 2020. "Utilization of synchrotron-based and globar-sourced mid-infrared spectroscopy for faba nutritional research about molecular structural and nutritional interaction." Critical Reviews in Food Science and Nutrition , no. : 1-13.
This study aimed to explore the comparative effects of overexpressing miR156 with individually silencing SPL6RNAi and SPL13RNAi genes on carbohydrate physiochemical, fermentation, and nutritional profiles of alfalfa (Medicago sativa). Three sub-genotypes of miR156 overexpressed (miR156 OE), SPL6RNAi, and SPL13RNAi grown with the wild type (WT) in a greenhouse were harvested 3 times at an early vegetative stage. Samples were freeze-dried, ground, and analyzed for carbohydrate nutritional profiles in terms of chemical composition, CNCPS fractions, energetic values, in vitro degradation, and fermentation characteristics. Results showed that miR156 OE had lower fiber and higher energy compared to all other genotypes. Moreover, miR156 OE had higher starch compared to SPL13RNAi and higher DM degradation compared to WT and SPL13RNAi. In conclusion, overexpression of miR156 decreased the fiber content of alfalfa but increased energy and DM degradation. SPL6RNAi was more similar to miR156 OE alfalfa in chemical composition and degradation, indicating that the SPL6RNAi gene plays an important role in the miR156 overexpression event.
Yaogeng Lei; Abdelali Hannoufa; Peiqiang Yu. Overexpression of miR156 and Silencing SPL6RNAi and SPL13RNAi Genes in Medicago sativa on the Changes of Carbohydrate Physiochemical, Fermentation, and Nutritional Profiles. Journal of Agricultural and Food Chemistry 2020, 68, 14540 -14548.
AMA StyleYaogeng Lei, Abdelali Hannoufa, Peiqiang Yu. Overexpression of miR156 and Silencing SPL6RNAi and SPL13RNAi Genes in Medicago sativa on the Changes of Carbohydrate Physiochemical, Fermentation, and Nutritional Profiles. Journal of Agricultural and Food Chemistry. 2020; 68 (49):14540-14548.
Chicago/Turabian StyleYaogeng Lei; Abdelali Hannoufa; Peiqiang Yu. 2020. "Overexpression of miR156 and Silencing SPL6RNAi and SPL13RNAi Genes in Medicago sativa on the Changes of Carbohydrate Physiochemical, Fermentation, and Nutritional Profiles." Journal of Agricultural and Food Chemistry 68, no. 49: 14540-14548.
The aim of this study was to develop and test eight BPPs, blend pelleted products, based on a new co-product (CR, carinata meal), conventional co-product (CN, canola meal), peas and lignosulfonate compound (feed additive) blended at different levels for ruminants. The parameters investigated included pellet durability index (PDI), bioenergy, protein and carbohydrate (CHO) fractions, bioactive compounds (GS, glucosinolates and CT, condensed tannins), and AA, amino acid profiles. The feed processing was carried out at the Canadian National Feed Research Center (CFRC, University of Saskatchewan, Canada). The results showed that the PDI slightly improved by increasing the level of peas in BPPs or by adding lignosulfonate to BPPs. Total glucosinolates and condensed tannins ranged from 3.46 to 5.86 μmol/g and from 0.19 to 0.33 g/kg DM, respectively. Regarding the bioenergy profile, the CR-based product had higher (P < 0.05) values for NEL, net energy of lactation; NEm, net energy of maintenance, and NEg, net energy for growth compared to the CN-based products. Regarding the protein and CHO profiles, the CN-based products showed higher levels of indigestible protein (PC, 31 vs. 14 g/kg CP, P < 0.05) while lower slowly degradable true protein content (PB2, 33 vs. 12.1 g/kg CP, P < 0.05) relative to the CR-based products. Additionally, the CN-based blend pelleted products had a higher indigestible fiber content (CC, +73 g/kg CHO) relative to the CR-based blend pelleted products. The CN-based products contained higher (P < 0.05) lysine levels (ranging from 57 to 59 g/kg CP) compared to the CR-based products (ranging from 42 to 44 g/kg CP), whereas the CR-based products had the highest content of total amino acids. In conclusion, the new co-product (carinata meal) based pelleted products had higher true nutritive values, and lower glucosinolates and condensed tannins compared to the conventional co-product (canola meal), and could be used as a protein and energy source in animal and metabolic trials to determine its real effect on dairy cattle performance.
V.H. Guevara-Oquendo; M.E. Rodriguez Espinosa; Peiqiang Yu. Nutrient profiles and pelleting effect of different blended co-products for dairy cows. Animal Feed Science and Technology 2020, 272, 114740 .
AMA StyleV.H. Guevara-Oquendo, M.E. Rodriguez Espinosa, Peiqiang Yu. Nutrient profiles and pelleting effect of different blended co-products for dairy cows. Animal Feed Science and Technology. 2020; 272 ():114740.
Chicago/Turabian StyleV.H. Guevara-Oquendo; M.E. Rodriguez Espinosa; Peiqiang Yu. 2020. "Nutrient profiles and pelleting effect of different blended co-products for dairy cows." Animal Feed Science and Technology 272, no. : 114740.
This study aimed to determine the heat processing impact on the protein molecular structure (amide I, amide II, α-helix, and β-sheet), and the nutritional characteristics (nutrient profiles, rumen degradation, intestinal digestion, and true protein supply) of faba bean grown in western Canada. Low tannin (LT) and normal tannin (NT) faba bean varieties were used for the present study, where varieties (n = 3) for each tannin level were used as a replicate. Based on previously published studies, sample groups were either heated with steam pressure at 121 °C for 30 minute (min) using a medium steam sterilizer or with microwave irradiation for 3 min in a conventional microwave with a power of 900 W and irradiation frequency of 2450 MHz. All seed was ground using a roller mill before heating. Heat-induced molecular structure changes were determined with Fourier Transformed Infrared spectroscopy (FTIR) while nutrient profiles, including dry matter (DM), crude protein (CP), soluble crude protein (SCP), and starch were obtained with traditional chemical analyses. An in situ rumen degradation study and a modified three-step in vitro technique was performed to analyze the degradation parameters and intestinal digestibility of feed nutrients in faba bean. Results showed that the peak area ratio of amide I to amide II was lower in normal tannin faba bean types (1.835 vs. 2.073 absorbance units (AU), P < 0.0001) compared to low tannin faba bean types with both heat treatments, while the peak height ratio of α-helix to β-sheet was higher in normal tannin types (1.249 vs. 1.090 AU, P < 0.0001) relative to low tannin types. Additionally, steam pressure reduced the SCP (45 vs. avg. 188 g/kg DM, P < 0.01), and increased the intestinal digestibility of crude protein (dIDP, 0.89 vs. avg. 0.79, P = 0.03) compared to other treatments. The truly absorbed protein supply in the small intestine was higher with steam pressure (DVE, 180 vs. 130 and 117 g/kg DM, P < 0.01) relative to the control and microwave irradiation, respectively. The feed milk value was higher with steam pressure (FMV, 3.65 vs. 2.65 and 2.38 kg milk/kg DM feed, P < 0.01) compared to the control and microwave irradiation, respectively. In the present study, steam pressure reduced the soluble crude protein and the effective degraded crude protein, increasing the truly digested protein in the small intestine more than microwave irradiation. These results suggest that steam pressure toasting of faba bean was a better treatment to improve protein degradability and supply in dairy cattle compared to microwave irradiation.
María E. Rodríguez Espinosa; Víctor H. Guevara-Oquendo; Rex W. Newkirk; Peiqiang Yu. Effect of heat processing methods on the protein molecular structure, physicochemical, and nutritional characteristics of faba bean (low and normal tannin) grown in western Canada. Animal Feed Science and Technology 2020, 269, 114681 .
AMA StyleMaría E. Rodríguez Espinosa, Víctor H. Guevara-Oquendo, Rex W. Newkirk, Peiqiang Yu. Effect of heat processing methods on the protein molecular structure, physicochemical, and nutritional characteristics of faba bean (low and normal tannin) grown in western Canada. Animal Feed Science and Technology. 2020; 269 ():114681.
Chicago/Turabian StyleMaría E. Rodríguez Espinosa; Víctor H. Guevara-Oquendo; Rex W. Newkirk; Peiqiang Yu. 2020. "Effect of heat processing methods on the protein molecular structure, physicochemical, and nutritional characteristics of faba bean (low and normal tannin) grown in western Canada." Animal Feed Science and Technology 269, no. : 114681.
The study was conducted to: (1) apply advanced synchrotron radiation-based technique-SR-FT/vIMS to detect chemical profiles that are related to protein and carbohydrate biopolymers, (2) quantify the relationship between spectral features and nutrient utilization and bioavailability of newly developed carinata and canola seed lines. The molecular spectral features of these seed lines were analyzed using SR-FT/vIMS with both univariate and multivariate spectral analysis techniques. The results showed that the inherent structural characteristics of new carinata and new canola seeds could be detected by SR-FT/vIMS. The univariate molecular spectral analysis showed differences in absorption intensities (peak heights and areas) of functional groups related to protein and carbohydrate molecular structures, while multivariate molecular spectral analysis without any spectral parameterization results showed similar protein and carbohydrate structure between new carinata and new canola seeds. Based on both, univariate and multivariate analysis, there were some differences between carinata seeds and canola seeds in protein and CHO structure spectral characteristics, but these differences were not distinguishable in CLA and PCA plots regardless the color seed coat when using original spectral without spectral parameterization. Protein and carbohydrate structural variables could be used as predictors of rumen protein degradation kinetics, protein intestinal digestion features and protein supply for dairy cows. The CHO molecular structure showed great correlation with rumen protein degradation, intestinal protein digestion and predicted true protein supply of the newly developed carinata and canola lines.
Yajing Ban; Luciana L. Prates; Xin Feng; Nazir A. Khan; Peiqiang Yu. Novel Use of Ultra-Resolution Synchrotron Vibrational Micropectroscopy (SR-FT/vIMS) to Assess Carinata and Canola oilseed tissues within Cellular and Subcellular Dimensions. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 2020, 246, 118934 .
AMA StyleYajing Ban, Luciana L. Prates, Xin Feng, Nazir A. Khan, Peiqiang Yu. Novel Use of Ultra-Resolution Synchrotron Vibrational Micropectroscopy (SR-FT/vIMS) to Assess Carinata and Canola oilseed tissues within Cellular and Subcellular Dimensions. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy. 2020; 246 ():118934.
Chicago/Turabian StyleYajing Ban; Luciana L. Prates; Xin Feng; Nazir A. Khan; Peiqiang Yu. 2020. "Novel Use of Ultra-Resolution Synchrotron Vibrational Micropectroscopy (SR-FT/vIMS) to Assess Carinata and Canola oilseed tissues within Cellular and Subcellular Dimensions." Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 246, no. : 118934.
Synchrotron radiation-based infrared microspectroscopy (SR-IMS) is a non-destructive bioanalytical technique with a high signal to noise ratio and high ultra-spatial resolution (3-10µm). It is capable to explore the microstructures of plant tissues in a chemical sense and provide information on the composition, structure, and distribution of chemical compounds/ functional groups. The objective of this study was to illustrate how the SR-IMS can be used to image the internal microstructures of chickpea seed tissue on a cellular level. Chickpea seeds (CDC Cory) were collected from the Crop Development Center (University of Saskatchewan, Saskatoon, SK). The seeds were frozen at -20ºC on the object disks in a cryostatic microtome and then were cut into thin cross sections (ca. 8 μm thick). The experiment was carried out on the Mid-Infrared beamline (01B1-1) at the Canadian Light Source (Saskatoon, SK). We obtained the ultra-spatial images of chickpea tissue with pixel-sized increments of imaging steps. The results showed that with the extremely bright synchrotron light, spectra with high signal to noise ratios can be obtained from area as small as 3.3 µm× 3.3 µm allowing us to observe the seed tissue within a cellular level. Chemical distribution of chickpea such as lipids, protein, and carbohydrates could be mapped, revealing the chemical information of chickpea internal microstructure. In conclusion, SR-IMS can rapidly characterize molecular structure of protein, carbohydrates, and lipids at ultra-spatial resolution.
Xin Feng; Na Liu; Huihua Zhang; Peiqiang Yu. Chemical Imaging of the Microstructure of Chickpea Seed Tissue within a Cellular Dimension Using Synchrotron Infrared Microspectroscopy: A Preliminary Study. Journal of Agricultural and Food Chemistry 2020, 68, 11586 -11593.
AMA StyleXin Feng, Na Liu, Huihua Zhang, Peiqiang Yu. Chemical Imaging of the Microstructure of Chickpea Seed Tissue within a Cellular Dimension Using Synchrotron Infrared Microspectroscopy: A Preliminary Study. Journal of Agricultural and Food Chemistry. 2020; 68 (41):11586-11593.
Chicago/Turabian StyleXin Feng; Na Liu; Huihua Zhang; Peiqiang Yu. 2020. "Chemical Imaging of the Microstructure of Chickpea Seed Tissue within a Cellular Dimension Using Synchrotron Infrared Microspectroscopy: A Preliminary Study." Journal of Agricultural and Food Chemistry 68, no. 41: 11586-11593.
This review aims to provide research update and progress on applications of advanced molecular spectroscopy to current research on canola related bio-processing technology, molecular structure, and nutrient utilization and availability. The studies focused on how inherent molecular structure changes affect nutritional quality of canola and its co-products from bio-processing. The molecular spectroscopic techniques (SR-IMS, DRIFT, ATR-FTIR) used for molecular structure and nutrition association were reviewed, including the synchrotron radiation with infrared microspectroscopy, the synchrotron radiation with soft x-ray microspectroscopy, the diffuse reflectance infrared Fourier transform spectroscopy, the grading near infrared reflectance spectroscopy, and the Fourier transform infrared vibrational spectroscopy. Nutritional evaluation with other techniques in association with molecular structure was also reviewed. This study provides updated research progress on application of molecular spectroscopy in combination with various nutrition evaluation techniques to current research in the canola-related bio-oil/bio-energy processing and nutrition sciences.
Walaa M. S. Gomaa; Xin Feng; Huihua Zhang; Xuewei Zhang; Weixian Zhang; Xiaogang Yan; Quanhui Peng; Peiqiang Yu. Application of advanced molecular spectroscopy and modern evaluation techniques in canola molecular structure and nutrition property research. Critical Reviews in Food Science and Nutrition 2020, 1 -11.
AMA StyleWalaa M. S. Gomaa, Xin Feng, Huihua Zhang, Xuewei Zhang, Weixian Zhang, Xiaogang Yan, Quanhui Peng, Peiqiang Yu. Application of advanced molecular spectroscopy and modern evaluation techniques in canola molecular structure and nutrition property research. Critical Reviews in Food Science and Nutrition. 2020; ():1-11.
Chicago/Turabian StyleWalaa M. S. Gomaa; Xin Feng; Huihua Zhang; Xuewei Zhang; Weixian Zhang; Xiaogang Yan; Quanhui Peng; Peiqiang Yu. 2020. "Application of advanced molecular spectroscopy and modern evaluation techniques in canola molecular structure and nutrition property research." Critical Reviews in Food Science and Nutrition , no. : 1-11.
Advanced synchrotron-based vibrational molecular spectroscopy (SR-IMS) has been developed to image molecular chemistry in biological tissues within cellular and subcellular dimension. However, it is seldomly used in gene-transformation and gene-silencing study. The objectives of this study were to apply synchrotron-based vibrational molecular spectroscopy (SR-IMS) to determine the molecular structural changes and chemical mapping of alfalfa leaves induced by silencing of TT8 and HB12 genes in alfalfa in comparison with wild type of alfalfa. Five alfalfa leaves from each alfalfa genotype were selected for FTIR spectra collection and chemical mapping with synchrotron-based FTIR microspectroscopy (SR-IMS). Peak heights and areas of empirical regions were analyzed, and peak areas of previous regions were mapped for each sample using OMNIC 7.3. Results showed that transformed alfalfa had higher peak height and area of carbonyl CO (CCO), compared with wild type (WT). Chemical groups maps for carbohydrate, amide and lipid-related regions were successfully obtained. HB12-silenced (HB12i) had higher carbohydrate intensity both in the mesophyll and epidermises, whereas TT8-silenced (TT8i) and WT only had higher carbohydrate spectral peak intensity in epidermises. In addition, HB12i had higher CCO intensity and lower lignin intensity compared with TT8i and WT. All alfalfa genotypes had higher intensity of amide and asymmetric and symmetric CH2 and CH3 (ASCC) area in mesophylls. In conclusion, silencing of HB12 and TT8 genes in alfalfa both increased CCO profiles of alfalfa leaves, while silencing of HB12 had more impacts on chemical localization in alfalfa leaves.
Yaogeng Lei; Abdelali Hannoufa; David Christensen; Peiqiang Yu. Synchrotron-radiation sourced SR-IMS molecular spectroscopy to explore impact of silencing TT8 and HB12 genes in alfalfa leaves on the molecular structure and chemical mapping. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 2020, 243, 118676 .
AMA StyleYaogeng Lei, Abdelali Hannoufa, David Christensen, Peiqiang Yu. Synchrotron-radiation sourced SR-IMS molecular spectroscopy to explore impact of silencing TT8 and HB12 genes in alfalfa leaves on the molecular structure and chemical mapping. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy. 2020; 243 ():118676.
Chicago/Turabian StyleYaogeng Lei; Abdelali Hannoufa; David Christensen; Peiqiang Yu. 2020. "Synchrotron-radiation sourced SR-IMS molecular spectroscopy to explore impact of silencing TT8 and HB12 genes in alfalfa leaves on the molecular structure and chemical mapping." Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 243, no. : 118676.
Background: Synchrotron radiation-based infrared microspectroscopy (SR-IMS) is a non-destructive bioanalytical technique with a high signal to noise ratio and high ultra-spatial resolution (3-10µm). It is capable to explore the microstructures of plant tissues in a chemical sense and provide information on the composition, structure, and distribution of chemical compounds/ functional groups. The objective of this study was to illustrate how the SR-IMS can be used to image the internal microstructures of chickpea seed tissue on a cellular level.Methods: Chickpea seeds (CDC Cory) were collected from the Crop Development Center (University of Saskatchewan, Saskatoon, SK). The seed samples were frozen at -20ºC on the object disks in a cryostatic microtome and then were cut into thin cross sections (ca. 8 μm thick). The experiment was carried out on the Mid-Infrared beamline (01B1-1) at the Canadian Light Source (Saskatoon, SK). Results: We obtained the ultra-spatial images of chickpea tissue with pixel-sized increments of imaging steps. The results showed that with the extremely bright synchrotron light, spectra with high signal to noise ratios can be obtained from area as small as 3.3 µm allowing us to observe the seed tissue within a cellular level. Chemical distribution of chickpea such as lipids, protein, and carbohydrates could be mapped, revealing the chemical information of chickpea internal microstructure.Conclusions: In conclusion, SR-IMS can rapidly characterize molecular structure of protein, carbohydrates, and lipids at ultra-spatial resolution.
Xin Feng; Na Liu; Peiqiang Yu. Chemical Imaging of Microstructure of Chickpea Seed Tissue within a Cellular Dimension using Synchrotron Infrared Microspectroscopy: A Preliminary Study. 2020, 1 .
AMA StyleXin Feng, Na Liu, Peiqiang Yu. Chemical Imaging of Microstructure of Chickpea Seed Tissue within a Cellular Dimension using Synchrotron Infrared Microspectroscopy: A Preliminary Study. . 2020; ():1.
Chicago/Turabian StyleXin Feng; Na Liu; Peiqiang Yu. 2020. "Chemical Imaging of Microstructure of Chickpea Seed Tissue within a Cellular Dimension using Synchrotron Infrared Microspectroscopy: A Preliminary Study." , no. : 1.
Recently X-ray fluorescence techniques have been widely used in food and agricultural science areas. Minimal sample preparation, nondestructive analysis, high spatial resolution, and multiple elements measurements within a single sample are among its advantages. In this review, literature of X-ray fluorescence are extensively researched and summarized from food and agricultural science areas focusing on food safety inspection, food nutrition, plant science, soil science, and Ca-related problems in horticultural crops. In addition, the advantages and disadvantages of X-ray fluorescence comparing with traditional analytical techniques of elements are also discussed. The more advanced technology such as developments of detector, scanning system, beamline capability among others would significantly increase future application of X-ray fluorescence techniques. Combination use of XRF with other tools such as chemometrics or data analytics would greatly improve its prediction performance. These further improvements offer exciting perspectives for the application of X-ray fluorescence in the food and agricultural science areas.
Xin Feng; Huihua Zhang; Peiqiang Yu. X-ray fluorescence application in food, feed, and agricultural science: a critical review. Critical Reviews in Food Science and Nutrition 2020, 61, 2340 -2350.
AMA StyleXin Feng, Huihua Zhang, Peiqiang Yu. X-ray fluorescence application in food, feed, and agricultural science: a critical review. Critical Reviews in Food Science and Nutrition. 2020; 61 (14):2340-2350.
Chicago/Turabian StyleXin Feng; Huihua Zhang; Peiqiang Yu. 2020. "X-ray fluorescence application in food, feed, and agricultural science: a critical review." Critical Reviews in Food Science and Nutrition 61, no. 14: 2340-2350.
There is limited research to study how moist heating affects internal structure of barley grain on a molecular basis. The objectives of this study were to use vibrational molecular spectroscopy: 1) to determine the moist heating induced changes of barley carbohydrate (CHO) structure on a molecular basis, 2) to study the effects of moist heating on CHO chemical profiles, Cornell Net Carbohydrate and Protein System (CNCPS) subfractions, in situ rumen degradation, and predicted intestinal carbohydrate supply of barley grain; and 3) to reveal the association between molecular structure spectral features and CHO related metabolic characteristics. Barley samples (CDC cowboy) were collected from Kernen Crop Research Farm (Saskatoon, Canada) during two consecutive years. Half of each sample was kept as raw barley and the other half underwent moist heating (autoclaving at 120 °C for 60 min). The molecular spectroscopy (attenuated total reflectance-fourier transform infrared, ATR-FTIR) was used to detect the barley CHO related molecular structure spectral features. Moist heating did not affect carbohydrate related chemical profiles and CNCPS subfractions but it decreased rumen degradable carbohydrate. Rumen undegradable and intestinal digestion of CHO subfractions were not affected by moist heating. The advanced vibrational molecular spectroscopy can be used to detect carbohydrate molecular spectral features. Nutrient utilization prediction using molecular spectral characteristics is warranted and further investigation is encouraged.
Xin Feng; Baoli Sun; Peiqiang Yu. Using vibrational molecular spectroscopy to detect moist heating induced carbohydrates structure changes in cool-climate adapted barley grain. Journal of Cereal Science 2020, 95, 103007 .
AMA StyleXin Feng, Baoli Sun, Peiqiang Yu. Using vibrational molecular spectroscopy to detect moist heating induced carbohydrates structure changes in cool-climate adapted barley grain. Journal of Cereal Science. 2020; 95 ():103007.
Chicago/Turabian StyleXin Feng; Baoli Sun; Peiqiang Yu. 2020. "Using vibrational molecular spectroscopy to detect moist heating induced carbohydrates structure changes in cool-climate adapted barley grain." Journal of Cereal Science 95, no. : 103007.
This review aims to update recent progress in processing induced molecular structure changes in the association of physicochemical structure properties with nutritional metabolism in cool-season faba bean (Vicia L.), which was revealed using advanced vibrational molecular spectroscopy in combination with chemometrics and advanced nutrient modeling techniques. The review focused on strategies to improve the utilization of the cool-season faba bean through heat-related technological treatments and the relationship of the processing induced molecular structural changes to nutrient delivery and metabolism in ruminant systems. The updated methods with truly absorption nutrient modeling techniques and advanced vibrational molecular spectroscopy techniques sourced by globar and synchrotron radiation (e.g. NIR, near Infrared, FTIR, Fourier transform infrared, DRIFT, diffuse reflectance infrared Fourier transform, ATR-FTIR, attenuated total reflectance-FTIR, FTIRM, FTIR micro-spectroscopy, SR-FTIRM, synchrotron radiation- FTIRM) to study cool-season faba bean were reviewed. This article provides an insight and a new approach on how to combine advanced nutrient modeling techniques with cutting-edge vibrational molecular spectroscopic techniques to study the processing induced molecular structure change in relation to molecular nutrition of cool-season Vicia faba as well as the interaction between molecular structure and molecular nutrition.
María E. Rodríguez-Espinosa; Victor H. Guevara-Oquendo; Jen-Chieh Yang; Xin Feng; Weixian Zhang; Peiqiang Yu. Processing induced changes in physicochemical structure properties and nutrient metabolism and their association in cool-season faba (CSF: Vicia L.), revealed by vibrational FTIR spectroscopy with chemometrics and nutrition modeling techniques. Critical Reviews in Food Science and Nutrition 2020, 61, 1099 -1107.
AMA StyleMaría E. Rodríguez-Espinosa, Victor H. Guevara-Oquendo, Jen-Chieh Yang, Xin Feng, Weixian Zhang, Peiqiang Yu. Processing induced changes in physicochemical structure properties and nutrient metabolism and their association in cool-season faba (CSF: Vicia L.), revealed by vibrational FTIR spectroscopy with chemometrics and nutrition modeling techniques. Critical Reviews in Food Science and Nutrition. 2020; 61 (7):1099-1107.
Chicago/Turabian StyleMaría E. Rodríguez-Espinosa; Victor H. Guevara-Oquendo; Jen-Chieh Yang; Xin Feng; Weixian Zhang; Peiqiang Yu. 2020. "Processing induced changes in physicochemical structure properties and nutrient metabolism and their association in cool-season faba (CSF: Vicia L.), revealed by vibrational FTIR spectroscopy with chemometrics and nutrition modeling techniques." Critical Reviews in Food Science and Nutrition 61, no. 7: 1099-1107.
The objectives of this study were to reveal the implication of modified chemical profiles of protein in cool-season adapted cereal seeds through heat-related processing to protein nutrition and metabolic characteristics in ruminant systems. The parameters of protein-related chemical and nutritive profiles modified by heat-related processing included: (a) Chemical and nutrient profiles, (b) Degradation kinetics (Kd, BCP), (c) Digestion (IDP, TDP), (d) Degraded protein balance (DPB/OEB value), and (e) Metabolizable protein (MP, DVE, FMV values). The seeds that used in this study included cool-season adapted wheat (CSW), triticale (CST) and corn (CSC). Each grain source had three consecutive year-replicated samples and were subjected to different heat-related processing: dry heating (DH), and moist heating (MH). The results showed that (1) the heat-related processing significantly modified metabolic characteristics of protein in the seeds (P < 0.05); (2) Compared to DH, MH had a dramatic improvement in protein utilization profiles (decreased rumen degradation and increased intestinal digestion); encompassing a significant shift of protein digestion from rumen to small intestine (P < 0.05); (3) The seeds had significant (P < 0.05) difference in rumen degradation and intestinal digestion; (4) Among the seeds, the CSW had the highest milk value (FMV, P < 0.05) and was increased by MH application (P <0.05); (5) The results showed that the seeds responded independently to different heat-related processing. MH-related processing had a more profound impact on CSW and CST in chemical profiles and nutrition. The CSC had less responsive to the heat-related processing.
Y.G. Ying; Xin Feng; Weixian Zhang; Peiqiang Yu. Implication of Modified Chemical Profiles of Different Seed Proteins through Heat-Related Processing to Protein Nutrition and Metabolic Characteristics in Ruminant Systems. Journal of Agricultural and Food Chemistry 2020, 68, 4939 -4945.
AMA StyleY.G. Ying, Xin Feng, Weixian Zhang, Peiqiang Yu. Implication of Modified Chemical Profiles of Different Seed Proteins through Heat-Related Processing to Protein Nutrition and Metabolic Characteristics in Ruminant Systems. Journal of Agricultural and Food Chemistry. 2020; 68 (17):4939-4945.
Chicago/Turabian StyleY.G. Ying; Xin Feng; Weixian Zhang; Peiqiang Yu. 2020. "Implication of Modified Chemical Profiles of Different Seed Proteins through Heat-Related Processing to Protein Nutrition and Metabolic Characteristics in Ruminant Systems." Journal of Agricultural and Food Chemistry 68, no. 17: 4939-4945.
The objective of this study was to evaluate the effects of heating process on protein molecular structure from ruminal degradation residues in cool-climate adapted faba bean seeds in relation to crude protein (CP), in situ degradation kinetics, rumen protein degradation and intestinal protein digestion parameters in dairy cows. Seeds of six faba bean varieties with low (Snowbird, Snowdrop, 219_16) and normal tannin (Fatima, 346_10, SSNS_1) were collected from three different locations, and were heated 3 min by microwave irradiation (MI, dry heating) or heated 1 h by steam pressure toasting (SP, moist heating) or kept raw as a control. Heat treated samples were used for rumen incubating 24, 12, 8, 4, 2, 0 h(s) in two replicate runs and then residues from 12 h of rumen degradation were used for three steps in vitro technique for determining intestinal protein digestion. Attenuated total reflectance Fourier transforms infrared spectroscopy (ATR-Ft/IRS) was used for analyzing protien molecular structure of residual faba bean seeds. The results showed that SP increased the intensities of amide I, amide II, α-helix and β-sheet but decreased amide I to amide II height and area ratio, α-helix to β-sheet height ratio from 12 and 24 h of ruminal degradation, and MI decreased all the intensities of amide I, amide II, α-helix and β-sheet and ratios except amide I to amide II area ratio of residues from 24 h of ruminal degradation. Additionally, the intensities of amide I, amide II, α-helix and β-sheet had a unique pattern of increasing first and then decreasing with the increasing ruminal digestion time for SP treatment, while amide I to amide II height and area ratio, α-helix to β-sheet height ratio were declining. For the MI groups, this pattern was not observed and the intensities were rather consistent across the digestion process. Rumen protein degradation parameters including rumen bypass crude protein (BCP) or rumen undegradable protein (RUP) and rumen degradable protein (RDP) closely correlated with protein molecular structure of to peak heights, areas and ratios. Regression equations based on residual protein molecular structure presented a good estimation power for soluble fraction (S, R2 = 0.79), degradable fraction (D, R2 = 0.805), BCP (R2 = 0.941), RUP (R2 = 0.941) and RDP (R2 = 0.811). Overall, heat-induced changes in rumen residual protein molecular structures were related to CP, in situ degradation kinetics, rumen protein degradation and rumen protein digestion parameters.
Ganqi Deng; Maria E. Rodríguez-Espinosa; Xin Feng; Victor H. Guevara-Oquendo; Yaogeng Lei; Ming Yan; Jen-Chieh Yang; Huihua Zhang; Hongyu Deng; Weixian Zhang; Quanhui Peng; Samadi; Peiqiang Yu. Using advanced vibrational molecular spectroscopy (ATR-Ft/IRS) to study heating process induced changes on protein molecular structure of biodegradation residues in cool-climate adapted faba bean seeds: Relationship with rumen and intestinal protein digestion in ruminant systems. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 2020, 234, 118220 .
AMA StyleGanqi Deng, Maria E. Rodríguez-Espinosa, Xin Feng, Victor H. Guevara-Oquendo, Yaogeng Lei, Ming Yan, Jen-Chieh Yang, Huihua Zhang, Hongyu Deng, Weixian Zhang, Quanhui Peng, Samadi, Peiqiang Yu. Using advanced vibrational molecular spectroscopy (ATR-Ft/IRS) to study heating process induced changes on protein molecular structure of biodegradation residues in cool-climate adapted faba bean seeds: Relationship with rumen and intestinal protein digestion in ruminant systems. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy. 2020; 234 ():118220.
Chicago/Turabian StyleGanqi Deng; Maria E. Rodríguez-Espinosa; Xin Feng; Victor H. Guevara-Oquendo; Yaogeng Lei; Ming Yan; Jen-Chieh Yang; Huihua Zhang; Hongyu Deng; Weixian Zhang; Quanhui Peng; Samadi; Peiqiang Yu. 2020. "Using advanced vibrational molecular spectroscopy (ATR-Ft/IRS) to study heating process induced changes on protein molecular structure of biodegradation residues in cool-climate adapted faba bean seeds: Relationship with rumen and intestinal protein digestion in ruminant systems." Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 234, no. : 118220.